Friday, November 19, 2010

Bacolod's Burgos Market


Here's a cursory look inside the Burgos Market in Bacolod City. I was there on a Friday morning, and I was surprised that it looked sleepy, what with just a few people shopping, the stalls not fully occupied. But the selection was nonethless exciting, and I found some very interesting things.

The shells I have seen somewhere else, though not in Pangasinan nor Cavite. Somewhere in my other trips, I believe those long narrow ones are called bamboo shells which I have eaten at Harbor View by the Quirino Grandstand. But it was these shells that intigued me - my first time to encounter them.


They looked like beetles, green cockroaches even, and all had their "tongues" sticking out.


The round headless body of the pork of the sea - my beloved blue marlin.



Cross-section of a blue marlin



Some lapu-lapu, and freshwater (or maybe brackish) bulgan (apahap, or local bass)



Small bisugo and asuhos



Alumahan, sap-sap, and great espadas



A closer look at the espada. Real big ones, like the ones we eat in Pangasinan, which I sometimes find in Cavite, though not as big, and not as common.
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Galangal, used to flavor the local seasoned vinegar sinamak, and the common, hairless ginger.


Batwan, of course



Some leaves I am not familiar with, eaten as vegetables


Kadyos, center, sold as commonly as green peas and yellow balatong (monggo or mung beans)


I have only seen, and eaten, this kind of mung bean sprouts, in Pangasinan, which we call inpabasik, and I was so happy to find it in Bacolod. These are further on in their germination than togue, hence the shorter tail, developed bodies, which are "naked" and completely opaque.

3 comments:

angsarap said...

Those seafood look amazing and I miss going to wet markets everything here in New Zealand are bought in supermarkets

Kai said...

Oh! How boring to be shopping for seafood in a supermarket!

Maricel said...

We call those green shells with the tails - balay. We normally cook them like Tochong Bangus.